Morel Marie-Pierre - Ripailles : traditional French cuisine

There was something noble about eating, a true privilege of the strong of body. To be well built you needed a good appetite, and appetite, believe me, was something everyone had. The smell of strong coffee and escargot-scented burps rang out at the end of the feasting, and there we stayed, blissfully content, slumped over the table, which looked like a victorious battlefield, bellies full with gourmand memories. With the benefit of hindsight I suspect that was due also to the effect of the eaux-de-vie taken at the end of the meal, the product of many fruits distilled by a family friend, which encouraged a state of general agreeableness and a shared lethargy. Songs punctuated the day, old classics at the beginning of the meal, turning X-rated once the Vieille Prune had the upper hand. In short, the dominical meal had a perpetually festive air.

The reddened faces bore witness to this. The late-afternoon walk, a gentle excuse to digest, only served to allow the 6 oclock champagne to chill in peace. Then came the time for sponge fingers drowning in cups filled to the brim. Never mind, a Sunday that begins well must end well. Out come the boules , the crowd is reassembled, hunting and fishing memories turn into epics, football matches into World Cup finals Its a ripaille and its good. Its late, the leftovers have gone, the dregs of the bottles have dried up, the yawns become contagious, the time to say goodbye has come Bring on next Sunday!

La Charcuterie de COLETTE SIBILIA COLETTE SIBILIAs Charcuterie La ferme au gras
de BERNADETTE BERNADETTES Fat Farm LE JAMBON CRU LE BEAUJOLAIS Faire ses conserves la maison Make your own preserves CHARCUTERIE, tout est permis! Anything goes! Canard gras en kit The fattened duck kit FOIE GRAS MI-CUIT EN CONSERVE AU NATUREL Semi-cooked foie gras preserved naturally

La charcuterie
de Colette Sibilia Colette Sibilia is the living memory of all that a Lyon charcuterie can offer our fickle palates.

Queen of the cervelas , champion of the graton , expert in the sabodet , Colette chops up and packages innards and chitterlings, and tends to sausage meat like others tend their roses, allowing her sausages to acquire a natural bloom. As a worthy representative of the history of all things porcine, Colette has communicated her passion for porky products to a whole generation of gourmands. She has been able to elevate this excellent animal to the rank of international star so that it shines under the floodlights of all self-respecting kitchens.

pt de lapin au romarin RABBIT PT WITH ROSEMARY FOR 1 GOOD-SIZED TERRINE - PREPARATION TIME: 45 MINUTES
COOKING TIME: 1 HOUR + 48 HOURS RESTING TIME Rabbit 1 x 600 g Chicken livers 200 g Pork loin 200 g Pouring cream 200 ml Eggs 2 Soft white sandwich bread 1 slice French shallots 2 Rosemary 2 sprigs White port 50 ml White wine 1 glass Grated ginger 1 teaspoon Quatre-pices 1 teaspoon Salt, pepper Debone the rabbit, dice the chicken livers and the pork loin. Marinate for 12 hours with the port, white wine, diced shallots and one sprig of rosemary. Add the spices.

Soak the bread in the cream. Chop up the rest of the meat with the bread, add the eggs, then the marinated meats, mix together and season with salt and pepper. Place the other sprig of rosemary on top. Cook in a bain-marie for 1 hour in a 180C oven. Chill for 48 hours before serving. wine: condrieux